Recipe Index: Janos Wilder

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Cornmeal Crusted Croaker on Grilled green Asparagus
 with Yellow Tomato Sauce and Garlic Mashed Potatoes

Serves 4

Cornmeal Crusted Croaker
8 fillets of croaker ( bones removed)
2 cup cornmeal
canalo oil
1 cup flour
3 egg ( whisk together for eggwash)

Heat cast iron pan, on medium to hot heat, fill pan 1/2inch high with canola oil. Dust the croaker fillets in flour and shake off the excess. Lay them in egg wash then coat in cornmeal so they are nicely breaded. . Cook for 1 to 2 minutes or until they are golden brown on each side. They should have nice golden brown color. Do this in batches if you don't have a large enough pan keep warm in the oven on a plate with paper towels and serve immediately.

Grilled Green Asparagus
2lb green asparagus (pencil size)
1gallon water
1c kosher salt
olive oil
salt and pepper

In a large pot bring water and salt to a boil. Trim the bottom ends of the asparagus and cook in water for 4 minutes. Immediately shock into an icebath which sweetens the asparagus. (this can be done ahead of time.) Drain well, toss with olive oil, pinch of pepper and salt, and grill until hot with nice grill marks, about 2 to 4 minutes, do not burn.

1 shallot
1t unsalted butter
4oz white wine
3leaves basil
1oz good olive oil
salt and pepper

In a sauce pan sweet shallots in butter until soft. Add white wine and reduce until you have about 1oz left. Stem and chop yellow tomato. Add to reduction, add vegetable stock, bring to a boil. Reduce to a simmer and cook for about 10 minutes. Puree with basil and strain. Season with salt and pepper. Finish by whisking in olive oil.

On four hot plates place the grilled asparagus flat on center of plate, lay cornmeal crusted croaker on asparagus and spoon yellow tomato sauce around the asparagus. Garnish with chopped parsley, (optional.)

Garlic mashed Potatoes

Makes enough to add to 5 servings of oyster stew, with some left over.

2 heads roasted garlic, peeled and mashed
Drizzle of olive oil
Salt and pepper to taste, for garlic
6 large Idaho potatoes
2 teaspoons Kosher salt, plus additional salt for potato water
2 tablespoons unsalted butter
2 teaspoons cracked black pepper
3/4 cup hot half and half, heated

• Place whole, unpeeled garlic bulbs in aluminum foil and drizzle with olive oil, salt and pepper, to taste. Wrap in aluminum foil and bake at 375 degrees for about 20 minutes or until soft.
• Cut peeled potatoes in a large dice and cover in a large stock pot with cold water. Bring to a boil over medium-high heat, add salt to taste and reduce to a simmer. Cook potatoes until just tender.
• Drain thoroughly, add butter, garlic, 2 teaspoons salt and pepper. Mash with an old fashioned masher.
• Add hot half and half and mix thoroughly. Adjust seasoning, butter and cream to taste and desired consistency.